RECIPES – BUTTERNUT SQUASH SALAD

Most people only know butternut squash as a winter vegetable, usually boiled and then mashed or sometimes roasted, but possibly the most common way of preparing this vegetable is the popular butternut squash soup.  However, this vegetable is great eaten raw. A few years back we went through our RAW phase and experimented with recipes and vegetables. One of our most enjoyable ones was this wonderful salad that can be eaten as a meal on it’s own or as a side dish. It’s really rather simple but oh so delicious.  The topping of the almond cream cheese really just finishes it off. Garnish with alfalfa sprouts and sprinkle a mix of black and white sesame seeds on top to give it a really professional look. Enjoy!

 

BUTTERNUT SQUASH SALAD

INGREDIENTS – salad

3 cups grated butternut squash

INGREDIENTS – dressing

1 ½ tsp honey

2TBS olive oil

2tsp apple cider vinegar

Juice of ½ lemon

Salt and pepper to taste

DIRECTIONS

• Add all the salad ingredients into a bowl, giving a good mix through.
• In a jug add all the dressing ingredients. Mix them well.
• Add dressing to the salad.
• Sprinkle some sunflower seeds on the top.

 Note – Can be made a few hours ahead of time but is best served just after it is made.

RAW ALMOND CREAM CHEESE TOPPING

INGREDIENTS

1/2 cup blanched almonds (soaked overnight)

2 teaspoons lemon juice

3 tablespoons water

1/4 teaspoon salt

DIRECTIONS

• Soak the blanched almonds in water overnight. Rinse and drain.
• Place all the ingredients in a food processor and pulse until creamy.
• Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit.

Note –  The Almond Cream Cheese will keep in an air-tight container in the fridge for 2-3 days. 

 

RECIPES – CHINESE DUMPLINGS

CHINESE PORK DUMPLINGS

This weekend was all about dumplings. I made and ate so many that I now look rather like a dumpling!!! For those who would like to give them a go – they are dead easy, I did cheat in that I used ready made Wonton papers that a friend bought us from the USA on her last visit. Below you will find the recipe for My version of Chinese Pork Dumplings.
INGREDIENTS

18 Wonton papers
2 cups Minced pork
1 Tablespoon Soy sauce
1 Tablespoon Oyster sauce
1 Tablespoon Sesame oil
2 cloves pf garlic minced or finely chopped
1 teaspoon fresh ginger minced or finely chopped
1 teaspoon Chinese 5 Spice powder
1 Spring onion
½ cup finely sliced white cabbage
1 egg

DIRECTIONS

• In a large bowl, combine all the ingredient – pork, ginger, garlic, green onion, soy sauce, sesame oil, oyster sauce, Chinese 5 spice powder, egg and cabbage. Stir until well mixed.
  Lay the wonton papers out on a lightly floured surface.
• Place 1 heaped teaspoon of pork filling onto each wonton paper. Moisten edges with water and fold edges over to form a triangle shape. Then pull the edges to the centre to create a little ‘purse’ . Set dumplings aside on a lightly floured surface until ready to cook.
• To Cook: In a deep frying- pan add a bit of oil. When the oil is hot place the dumpling in the pan. Let their bottoms crisp up and turn golden. Then add enough water to the pan so that the dumplings are ½ covered. Place a lid on the pan and let the dumplings steam for about 10 minutes. They will change colour. This allows the pork inside the dumpling to cook. Serve immediately with the dipping sauce.

Dipping Sauce

INGREDIENTS

1/3 cup Black Rice Wine Vinegar
¼ cup Soy Sauce
2 Tablespoons fresh ginger finely chopped
1 Tablespoon garlic finely chopped
1 Tablespoon of chilli oil

DIRECTIONS

• Mix all the ingredients together and put what you need into a ramekin for dipping.
• The remainder of the sauce can be put into a sterilised glass jar in the refrigerator. Should last at least 1 month.

RECIPES – OAT &APPLE PANCAKES

OAT & APPLE PANCAKES

I have always struggled to eat oats which we all know is one of the most healthy options for breakfast. This morning a tried something new OAT AND APPLE PANCAKES.
WOW! totally delicious – also gluten free, vegan and healthy.

Here is the recipe : (SERVES 2)

INGREDIENTS

80g oats
1 apple grated
1 apple sliced
100ml milk
1/2 teaspoon ground cinnamon
2 teaspoons sugar or 1 Tablespoon honey
3 eggs beaten
2 Tablespoons plain yoghurt

DIRECTIONS

• Blitz the oats to make a flour. Put it into a bowl and add the most of the grated apple. Add the milk, cinnamon, sugar or honey and beaten egg. Mix it up and let it stand.
• In another bowl mix the yoghurt with the and the remaining grated apple.
• Heat up the non stick fry pan and spoon in the pancake batter. (make sure that the pancakes don’t stick to each other).
• Cook for 1-2 minutes and the bottom turns golden brown , the carefully flip them over and cook for another few minutes.
• Serve the pancakes with freshly sliced apple and the yoghurt mix. You can also add a few berries for colour and garnish.

(recipe adapted from The Pinch of Nom, by Kate Allinson & Kay Featherstone page 22)

 

 

RECIPES – ROASTED CAULIFLOWER